This cheesy Loaded Cornbread With Bacon will fill you right up

Mackensy Lunsford
Southern Kitchen
Loaded Cornbread With Bacon

Serves: 8

Hands On Time: 20 minutes

Total Time: 45 minutes


2 cups yellow cornmeal

1/2 cup all-purpose flour

1 teaspoon kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

2 cups buttermilk

4 tablespoons unsalted butter, melted

1 large egg

1 cup shredded cheddar cheese

4 strips bacon, cooked and crumbled

1 ear corn, kernels cut from the cob

1 jalapeño, seeded and diced

1/4 cup vegetable oil or bacon grease


Place a 10-inch cast-iron skillet on the upper-middle rack in the oven and heat the oven to 450 degrees.

In a large bowl, whisk together the cornmeal, flour, salt, baking powder and baking soda. Whisk in the buttermilk, butter and egg. The batter should have the consistency of pancake batter; add more buttermilk or water, if needed. Stir in the cheese, bacon, corn, and jalapeño. Let the batter rest for 5 minutes.

Add the vegetable oil or bacon grease to the hot pan and let heat for 30 seconds. Pour in the cornbread batter and spread in an even layer.

Bake until a toothpick inserted into the center comes out clean, about 25 minutes.

Flip the cornbread out onto a plate and then slide the flipped cornbread back into the skillet, bottom-side up. Let rest for 5 minutes before serving.